Pour Over Guide

Things You’ll Need:

• V60 Dripper

• V60 Paper Filter

• Scale*

• Grinder (We Can Pre-Grind your Orders)

• Kettle

• *20g Big Black Coffee

• Filtered Water (~450g)

• Timer

• Mug, Glass Carafe, Decanter or Tea Pot

How to Brew:

Grind: Medium-Fine
Time: 3-3:30 Minutes

1. Fill Kettle with enough Filtered Water to brew and rinse Paper Filter & bring the water to ~205˚F (Just Off Boil).

2. Weight out 20g of Big Black Coffee & Grind MEDIUM-FINE following the instructions of your Grinder.

3. Place V60 Dripper on your Carafe/Tea Pot and place the set on top of your Scale.

4. Slightly fold over the creased portion of the V60 Paper Filter and Insert the Filter into the V60 Dripper. Pre-wet the Paper Filter to remove and paper taste & discard the rinse water.

5. Add the Ground Coffee to your Filter, tapping to make sure all of the coffee grounds are sitting flat. Tare the Scale to Zero. Set the Timer to Zero so it counts up.

6. Bloom the Coffee: This process is when the coffee is pre-wet and allowed to sit to encourage the Off-Gassing of CO2 (Carbon Dioxide).
   When ready, start the Timer and slowly pour ~50g of water in a circular motion & allow the coffee to De-Gas for 30-45 seconds. You have Bloomed your Coffee.

7. After 30-45 seconds, slowly pour another 100g of water in a circular motion.
   Pause for 10-15 seconds to let some water slightly drain into the Carafe.
   Add another 50g of water every 10-15 seconds until a total of 340g of water has been poured.

8. Let the Coffee completely drain into your Mug, Carage, or Decanter.
   From your first pour, the process should take should take around ~3-3:30 minutes.

9. Enjoy your Big Black Coffee.

Pro Tip:
Keep your pour steady and centered. Inwards and Outwards in a Circular Motion.